Garden Vegetable Soup ~with Pesto

I love making this soup! It makes me feel thrifty. I enjoy tallying up how many ingredients came from our garden. Make this soup year-round, substituting your home-preserved veggies for fresh in winter. It tastes good with all kinds of veggies, so feel free to use whatever is in season or on hand. It is even tasty without the pesto if you are running short on time (or basil).

If you wish to bypass commercially canned beans, see Cooking Dry Beans for instructions on preparing dry beans from scratch and freezing them in recipe-size portions.

1 cup quinoa
Place quinoa in a quart jar, add lukewarm water to nearly fill the jar, cover with a sprouting lid or piece of fine nylon netting secured with a rubber band and soak 8 hours or … Read more

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Shaping Variation: Caramel Crown
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Last fall I ready a blog post by Kathi Lipp, one of my favorite bloggers. In it she talked about the importance of hospitality in friendship. (See the original post here~ www.kathilipp.com) Many … Read more

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When the weather heats up, grill your pizza!
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The ingredients are in your cupboard!
Handy sink set-up
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Kill bacteria for less then a penny a bottle
Three of the four bottles above are re-purposed. From left to right are: tabasco bottle,
tincture bottle, Sprayco pump spray bottle (new; … Read more